“张杂谷”系列谷子品种营养成分的测定与评价  

Determination and Evaluation of Nutritional Components of“Zhangzagu”Millet Varieties

作　　者：曲丽洁 刘镇[3] 陈一[1,2] 孙丰梅 QU Li-jie;LIU Zhen;CHEN Yi;SUN Feng-mei(School of Agriculture and Forestry Science and Technology,Hebei North University,Zhangjiakou,Hebei 075000,China;Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-products and Food,Zhangjiakou,Hebei 075000,China;Zhangjiakou Center for Disease Control and Prevention,Zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院农林科技学院,河北张家口075000 [2]河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [3]张家口市疾病预防控制中心,河北张家口075000

出　　处：《河北北方学院学报（自然科学版）》2021年第1期35-42,共8页Journal of Hebei North University:Natural Science Edition

基　　金：河北省高等学校科学技术研究项目“‘张杂谷’系列谷子及小米最佳储藏条件的确定”(QN2015001);“小米谷糠蛋白的分离提取及功能性质研究”(ZD2017205);河北北方学院青年基金:“‘张杂谷’系列谷子品种营养成分的测定与评价”(Q2014011)。

摘　　要：目的对“张杂谷”系列谷子品种进行营养成分的测定与评价。方法以“张杂谷”系列谷子品种张杂谷3号、张杂谷5号、张杂谷8号、张杂谷9号、张杂谷10号、张杂谷12号为研究对象,测定主要营养成分水分、淀粉、粗蛋白、粗脂肪、矿质元素、维生素的含量以及胶稠度和碱消值,并将“张杂谷”系列谷子品种营养成分与本地优质米冀张谷5号进行比较,对“张杂谷”系列谷子营养价值和食用品质进行综合评定。结果(1)水分含量约为12.6%,各品种间无显著差异,保证了其他营养成分含量的可比性。(2)直链淀粉含量16.4%~20.2%,支链淀粉含量47.6%~53.5%,总淀粉含量65.7%~72.1%。(3)胶稠度97.3~127.3 mm,碱消值2.6~3.8。(4)粗蛋白含量10.4%~12.9%。(5)粗脂肪含量2.5%~4.0%。(6)矿质元素除了张杂谷8号含量较高,其他品种与冀张谷5号无显著差异。(7)α-VE含量为14.2~20.5μg·g-1。结论“张杂谷”系列谷子品种在实现高产的同时,保证了营养品质。张杂谷5号、张杂谷10号可作为优质杂粮在张家口地区推广种植;张杂谷12号、张杂谷3号、张杂谷8号、张杂谷9号虽然食用品质不及本地地理标志产品冀张谷5号,但适口性尚可,可满足不同层次居民的食用需求,进一步进行品种改良,提升食用品质,也可以将其作为原料开发其他用途。Objective The nutritional components of“Zhangzagu”millet varieties were determined and evaluated.Methods Zhangzagu No.3,Zhangzagu No.5,Zhangzagu No.8,Zhangzagu No.9,Zhangzagu No.10 and Zhangzagu No.12 were selected as the research objects.The contents of water,starch,crude protein,crude fat,mineral elements,vitamins,gel consistency and alkali extinction of the main nutrients were determined,and compared with local high-quality rice Ji Zhanggu No.5.The nutritional value and edible quality of miscellaneous grain series millet were evaluated comprehensively.Results(1)The water content was about 12.6%,and there was no significant difference among varieties,which ensured the comparability of other nutrients of different“Zhangzagu”Millet varieties.(2)Amylose content was 16.4%~20.2%,while amylopectin content was 47.6%~53.5%,and total starch content was 65.7%~72.1%.(3)The gel consistency was 97.3~127.3 mm,and the alkali elimination value was 2.6~3.8.(4)The crude protein content was 10.4%~12.9%.(5)Crude fat content was 2.5%~4.0%.(6)There was no significant difference between other varieties and Ji Zhanggu No.5 except Zhangzagu No.8.(7)The content ofα-VE was 14.2-20.5μg·g-1.Conclusion The results showed that the high yield and nutritional quality of Zhangzagu millet varieties were guaranteed at the same time.Zhangzagu No.5 and Zhangzagu No.10 can be used as high-quality cereals in Zhangjiakou area to promote planting;for Zhangzagu No.12,Zhangzagu No.3,Zhangzagu No.8 and Zhangzagu No.9,although their food quality is not as good as Ji Zhanggu No.5,the palatability is still acceptable,which can meet the food needs of different levels of residents.Variety improvement can promote their edible quality of them,and they can also be used as raw material for other purposes.

关 键 词：张杂谷 营养成分 测定 

分 类 号：S515[农业科学—作物学]